Grandma Zerr's Apricot Kuchen. Kuchen is a traditional German fruit- or cheese-filled yeast cake that's common in North Dakota (Nancy Olson says it's in countless church cookbooks) and served at any time of day.
Preheat the oven to 350° and set racks in the upper and lower thirds. Lightly press the dough with your fingers to deflate it. Arrange the apricots on the bottom in a single layer. Spread the pastry cream evenly over the apricots. In a medium bowl, combine the sugar with the flour and butter and rub with your fingers until the texture is sandy.
Apfelkuchen is a German apple cake similar in flavor to an apple pie. The layers of sliced apple are topped with an indulgent, crispy and crumbly coating. Wash, peel, and cut apples.
This recipe is very forgiving, so don't stress if your apricots aren't just ripe or are a little overripe. Use peaches if you don't like apricots or if their season has passed. Ripe peaches work well for a substitute in most apricot dishes. Brush the top of the baked cake with apricot preserves for added sweetness.